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Tap Water Best for Cleaning Produce
by Lucas Shivers
Traditional cleansing of fruits and vegetables by washing with tap water is still the best method
for removing contamination.
"We still recommend to wash all produce with plain tap water," said Karen Blakeslee, Rapid Response
Center coordinator with Kansas State University Research and Extension. "First, make sure your hands
are clean. Then, scrub the produce with plain water and a vegetable brush when possible."
Produce sprays or dip solutions are now available to shoppers, and while they're designed to remove
unwanted residues, they are not marketed to remove bacteria.
"There is no data to support anti-bacterial claims," Blakeslee said. "If a produce wash makes an
anti-bacterial claim, the EPA considers it a pesticide. Currently, none of these products are
registered to remove, reduce, or control bacteria."
Produce can easily become cross-contaminated from many sources, she said. Bacteria lives on towels,
cutting boards, counter tops, utensils and other kitchen areas; thus the need for frequent sanitation.
Blakeslee said other produce pointers include:
- Washing fruits such as oranges, cantaloupe and watermelon before slicing. Cutting can cause bacteria on the peels to cross to the insides of the produce.
- Do not wash with bleach or soaps since some fruits and vegetables can absorb liquids which could taint the taste of the product.
- Pre-packaged salad mixes are designed to eat directly from the bag.
- Wax coatings, used on some produce to retain moisture and to maintain fresh quality, can be cut off.
While some consumers report worrying about pesticide residues, Blakeslee said the health benefits of
fruits and vegetables outweigh the possible presence of pesticides.
"Pesticides are strictly controlled by the FDA, USDA, and EPA" she said. "If any residue remains on
produce, it should be well under the regulations. Some pesticides are also water soluble and do come
off with water."
To avoid the issue altogether, some shoppers seek organic produce. Blakeslee said consumers feel the
produce is safer without the presence of any commercial pesticide control.
"Actually, the quality of organic versus commercial produce is about the same," she said.
When choosing produce, stay away from bruised or moldy fruits and vegetables. Store your purchases in
the refrigerator to maintain quality and freshness.
Lucas Shivers, Communications Assistant
lshivers@oznet.ksu.edu
K-State Research and Extension
For more information: Karen Blakeslee is at 785-532-1673
K-State Research and Extension is a short name for the Kansas
State University Agricultural Experiment Station and Cooperative
Extension Service, a program designed to generate and distribute
useful knowledge for the well-being of Kansans. Supported by
county, state, federal and private funds, the program has county
Extension offices, experiment fields, area Extension offices and
regional research centers statewide. Its headquarters is on the K-State campus in Manhattan.
Source: Kansas
State University's Experiment Station and Cooperative
Extension Service
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